Who says you can’t have s’mores for breakfast? This gluten-free, soy-free, vegan recipe for s’mores pancakes doesn’t require the campfire and won’t give you a sugar crash! Young or old, everyone will love a stack of these healthy s’mores pancakes!

Didn’t I tell you? You should be super duper s’moreper excited! However, I on the other hand…am a bit disappointed. Why? Apparently, even though I follow food holidays like a hawk now (or so I thought), last Wednesday was National S’mores day. What!? I know! I go and post chicken satay on and push off this s’mores post in favor of fluff on that past Monday too! I thought I was going to cry! I was so angry! I really thought is was a cruel twisted joke. Maybe next year? Ironic enough, I was making homemade gluten-free graham crackers last Wednesday too, but had no idea it was S’MORES DAY!

Always go with your first choice, but I had to post the marshmallow first. Maybe I really should make a real editorial calendar and not just wing it every weekend when I write up my posts. I chose the recipes I share by feel, no plan, no strategy 😛 With all the content I have, this should be easy, but that’s just not how I roll. So in the spirit of missing out on yet another food holiday opportunity, let’s make this National S’mores Day #2!

I’m probably in the minority here, but I’ve never automatically associated s’mores with summer. I know people have been going s’mores crazy over the last couple of months, but to me, s’mores aren’t solely a summer thing (now they sure won’t be with the recipe!). It may be for the sad fact that I don’t have many memories of ever making or eating the traditional s’more. The only time I remember sitting around a campfire and roasting marshmallows for s’mores was at some Boy Scout event for my brother (I kid you not!) Maybe I was like 6? and I don’t even remember actually eating anything. Have I ever even had a s’more? I don’t know!

Come to think of it, I may not have had many s’mores in my life because I’ve never actually liked whole marshmallows. I remember them tasting pretty terrible, actually. Wow, what a revelation! I did, however, always love the really artificial “fake” marshmallows like the ones in hot chocolate mix and in these granola bars (I ate many of those back in the day!) But when you make things homemade, you develop a new love and for marshmallow fluff…well…I’m totally in!

I do remember enjoying the rare Fluffernutter sandwich with the iconic marshmallow fluff. But I can still remember that being just too sweet for my likings. These pancakes, though, with this marshmallow fluff? Well, there is nothing that I DON’T like! Who needs a campfire when they have a pan, some pancakes, chocolate, and “pre-melted” marshmallow for the ultimate s’mores for breakfast!? I say these trump any s’more you could ever make because…well…PANCAKES!

Who says you can't have s'mores for breakfast? This gluten-free, soy-free, vegan recipe for s'mores pancakes doesn't require the campfire and won't give you a sugar crash! Young or old, everyone will love a stack of these healthy s'mores pancakes!

In a bowl, mix together all the pancake ingredients to make your batter.

On the stove, heat a greased non-stick pan over medium-high heat.

Pour ⅓ of the batter in the pan and cook for 2 minutes, or until small bubbles form on the surface, flip and cook another 2 minutes. Repeat for 2 more pancakes.

To create your s'mores pancakes, first plate one pancake, top with fluff and one square of chocolate, layer another pancake, fluff, chocolate, then layer the last pancakes, fluff, chocolate, crushed graham crackers, and drizzle on the chocolate syrup.

So I’m sorry I failed on delivering these sooner but aren’t you glad you at least have them now? Plus, it’s Monday which means you have the entire week to prep for making these s’mores pancakes this weekend! And when it’s the dead of winter and you’re craving those summer campfires again, just know that you can make a toasty plate of these s’mores pancakes to warm you up instead! This is a happiness life hack!

So tell me:

+ Have you made/had a lot of s’mores of not so much?

+ Do you like your marshmallow burned or lightly toasted? I always preferred it lightly browned.

The easiest way to make sugar-free, allergy-free, vegan marshmallow fluff with an unexpected ingredient! This multi-purpose condiment & sweet topping recipe will become a staple and have you buying cans of beans just for aquafaba!

Breathe deeply! Your fluffy sweet marshmallow dreams are about to come true! Just when you (at least I did) thought all hope was lost due to all vegan, gluten-free marshmallows having SOY and normal marshmallows having gelatin, there would never be marshmallow anything again.

Just like I think everyone should be able to enjoy bagels, mac & cheese, etc., everyone should be able to enjoy fluffy marshmallow love! EVEN if you aren’t into added sugars! This fluff may be the definition of a pillow, floaty, airy, and nothing but love, sweet love! (I’m so excited!) This fluff can be used for so many things! From rice krispies, pancake topping, any sweet topping, cupcakes, s’mores, and more!

I’m giving The Majestic Beauty even more love this week. This wasn’t even the post I was going to publish today. I was going to post one of my favorite recipe with the vegan marshmallow fluff, but that was stupid of me! I needed to give you the recipe for the fluff first! (Next week I’ll be posting the killer recipe I was planning on posting…don’t you worry!). If you’ve been reading this blog for more than a week, you know that actual marshmallows have been on my recipe bucket list for the longest time. While this recipe for marshmallow fluff isn’t actual “cubed” marshmallows, it may just be better! It has also made me fall even deeper in love with THE KING BEAN! Yes! We are going to be using the famous aquafaba today! If you haven’t tried this vegan trend yet, you really need to (wth this recipe!)

The easiest way to make sugar-free, allergy-free, vegan marshmallow fluff with an unexpected ingredient! This multi-purpose condiment & sweet topping recipe will become a staple and have you buying cans of beans just for aquafaba!

In a stand mixer, combine the aquafaba, xanthan gum, agar, and cream of tartar. Beat at an increasingly high speed for 2 minutes until it starts to look like whipped egg whites.

Turn the mixer off, add the vanilla and powdered erythritol.

Turn the mixer back on and beat at an increasingly high speed for about 5 minutes until you have a white, glossy, fluffy, "stiff peak" fluff!

Notes

*1/2 cup of aquafaba is about 1 can of bean liquid. Simply drain the beans (chickpeas of white beans are best for color) and reserve that drained liquid. You can also cook you own beans and use that liquid too. Aquafaba is also very freezer friendly! I suggest measuring it out into ice cube trays or small containers. Simply microwave to thaw.**You can store extra marshmallow fluff in a closed jar in the fridge for about 3-5 days

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Another fun tid-bit about this vegan marshmallow fluff is that you can totally customize it! Add in a flavored extract, food coloring, cocoa powder, anything you want! Have fun with this base recipe; marshmallows are ALWAYS about fun! I’ve never seen someone frown when marshmallow goodness is present! Now you’re going to have to wait another week for that recipe I wanted to post today! Ah! (I’m probably dieing more than you, but I know you’ll love it!) Until then, marshmallow (fluff) on!

Hey friends! I’m Rebecca a healthy gluten-free & allergy-friendly food blogger, Celiac advocate, yogi, and college student! I have a strong passion for finding the beauty and happiness in life no matter what hurdles it throws at you. To me happiness is sunshine, stepping onto my yellow yoga mat, waking up at 4 am, mugs of hot tea or black coffee, and of course cooking up delicious, nutritious food!